Szechuan Fish

Category : Seafood

Author : 75

Hits : 1401

Rating :


Date : 28/11/2002


16 pieces Fish (boneless)
2 tbsp Cornflour
1/2 tsp Pepper
1 tsp Garlic paste
1 tsp Chili powder
1 tsp Soya sauce
Oil for frying As required
Salt As required

For the Sauce:
1 tsp Ginger, finely chopped
1 tsp Garlic, finely chopped
3 Red chilies, dried and finely chopped
1/4 cup Spring onion, finely chopped
12 Mushrooms, sliced
1/4 cup Capsicum, chopped
1/4 tspPepper
Ajinomoto As required
1/2 tsp Vinegar
1/2 cup Chicken stock
Tomato sauce ¼ cup
Soy sauce 1 tsp.
Sugar ½ tsp.
Garlic chili sauce ¼ tsp.
2 tbsp Cornflour mixed with 1-1/2 tbsp water
2 tbsp Oil
Salt As required


1. Wash and clean the fish and cut into 16 pieces.

2. Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt.

3. In a pan heat the oil and deep fry the marinated fish and set aside.

4. Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.

5. Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.

6. To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.

7. Add the cornflour mixed with water and stir continuously till the sauce thickens.

8. Serve hot with rice or noodles

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